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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAA201111898ApriorityCriticalpatent/UA99415C2/en
Publication of UA99415C2publicationCriticalpatent/UA99415C2/en
The invention relates to milk industry and can be used while making new kinds of fermented milk products of functional purpose with original organoleptic indices. A method for making a fermented milk drink provides for accepting raw material, normalizing, homogenizing, pasteurizing, adding a starter culture and ripening, mixing and cooling, adding fillers, mixing and packing the product. According to the invention, dry pectine in an amount of 0.4-0.6 % of the mass of ready product is used in the course of homogenizing as the stabilizing agent, and rose hips extract in an amount 8-10 % of the mass of the ready product is used as a the filler.
UAA201111898A2011-10-102011-10-10Method for making a fermented-milk product
UA99415C2
(en)